Recipes

Recipe: SOUP WEEK: FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE

When the weather gets cold, dinner should get warm. This week, we'll share recipes for soups perfect for chilly fall evenings. Today's comes from the cookbook "Simply Mexican" by Lourdes Castro.

INGREDIENTS

Roasted corn guacamole

Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted

1 tablespoon olive oil

Salt and black pepper

1 tablespoon finely chopped red onion

2 tablespoons fresh cilantro, finely chopped

1 lime, finely grated zest and juice

1 jalapeño, stemmed and seeded, finely chopped

1 avocado, pitted and chopped



Soup



















For instructions on how to prepare this recipe, follow this link.

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